TLE 9

LEARNING ACTIVITY SHEETS

Learning _____1. Put all the dirty dishes in the dishwasher.
COOKERY 9 Section WEEK
Area 1-3 _____2. Thaw the meat outside the kitchen.
Name Quarter First _____3. Wash your hand with boiling water.
_____4. Clean the kitchen surface using baking soda.
Clean, sanitize, and store kitchen tools and equipment _____5. Wash the dishes after use.
OVERVIEW OF THE LESSON
KITCHEN Activity 3: Fill Me In
A kitchen is a room or part of a room in a dwelling or commercial establishment used for Directions: List down at least 5 cleaning agents used in sanitizing kitchen
cooking and food preparation. Its functions are to store, prepare and cook food. premises and write it in your notebook. Cleaning Agents
CLEANING 1.
It is the process of removing unwanted substances, such as dirt, infectious agent and 2.
impurities from an object or environment. It is often achieved with detergent, water and 3.
agitation with the visible dirt and detergent then rinsed and removed with clean water. 4.
SANITIZING 5.
It is the process of freeing objects from dirt and germs as by cleaning or sterilizing. It
destroys disease-causing organism present on equipment or utensils.

Activity 1: TRY ME! JUMBLED LETTERS Activity 4: Matching Type

Write the correct spelling opposite the scrambled letters. Write your answer on separate Directions: Match column A with column B and write your answers in
sheet of paper. your notebook.
1. AINSZTEI - ________________________
2. CNKTIEH - ________________________ A B
3. NGILCAEN - ________________________
4. EOMROSOTR - ________________________ 1. These are degreasers used a. air drying
5. KISN - ______________________________ on surfaces where grease has b. chlorine
Guide Questions: burned on. c. thermal sanitizing
1. What cleaning process destroys disease-causing organisms? 2. This involves the use of hot d. cleaning
2. In what part of the house is food prepared and cooked? water or steam. e. solvent cleaners
3. What word means removing unwanted substances like dirt? 3. It is the 4th step in sanitizing f. water
4. What area in the kitchen is use for storing goods or supplies? 4. It is an approved chemical
5. Where should hand washing and dishwashing take place sanitizer.
5. It is an example of common
Activity 2 cleaning agent.
Directions: On cleaning the kitchen, write T if the statement tells about what should be
done; F if the statement tells about what should not be done. Write your answer on a
separate sheet of paper.
 TLE 9 d. Paring knife is used for chopping ingredients while French knife is used for
slicing ingredients.
LEARNING ACTIVITY SHEETS ____8. Which statement is NOT correct?
a. Measuring spoons are used for measuring dry and liquid ingredients in
Learning COOKERY 9 Section WEEK large quantity.
Area 4-6 b. Measuring cups are used to measure dry ingredients. They come in
Name Quarter First various sizes and volumes.
c. Glass measuring cup is usually transparent. It is smooth inside with the
Equipment and Classification of Appetizers According to Ingredients graduation mark outside. This is used for measuring liquid ingredients like water
and oil.
d. Mixing bowls are containers with smooth, rounded interior surfaces with
Direction: Multiple Choice. Choose the letter of the best answer. Write the chosen letter on no creases to retain some mixture.
a separate sheet of paper. ____9. Which tool is used for mixing thinner liquids?
___1. What is a tool used for removing zest or citrus peels in thin strips? a. fork b. wire whisks
a. zester b. paring knife c. wooden spoon d. rubber spatula
c. French knife d. kitchen shear ____10. Why do chefs prefer to use refrigerator or chiller when preparing
___2. Which knife is used for chopping, slicing and dicing? appetizers?
a. paring knife c. French knife a. To maintain freshness
b. cleaver knife d. butcher’s knife b. To freeze the ingredients
___3. The following are cutting tools used in preparing appetizers EXCEPT: c. To bake ingredients
a. potato mashers b. kitchen shear d. To chill ingredients
c. kitchen knife d. paring knife
Remember Me
___4. Which type of tools is used for making butter curls? Directions: Answer the following questions and find your answer inside the box.
a. peeler b. paring knife Write your answer on the space provided for.
c. butter curler d. kitchen shears _______________1. What tool is used for mixing thinner liquids?
____5. Which phrase best describes cutting or chopping board? _______________2.It is a tool used to scrape off contents of bowls.
a. a kitchen utensil used as a protective surface on which to cut or slice ingredients _______________3.This type of tool is used for manipulating foods like spreading.
b. for keeping cold foods chilled for service _______________4. What tool has a sharp-edged scoop for cutting out balls of
c. designed to press cooked ingredients fruits and vegetables?
d. used for mixing thinner liquids _______________5. It is a small hand tool in making garnishes
____6. What is the purpose of using oven in preparing appetizers? _______________6. This is used to store ingredients and to maintain itsfreshness.
a. for chilling finished appetizer products _______________7. This type of equipment is used in goods.
_______________8. It is used to measure dry ingredients.
b. for baking foods or appetizers _______________9. A cutting device for ingredients like scissors
c. for storing finished appetizers _______________10. used for trimming and paring fruits and vegetables
d. for toasting ingredients
____7. What is the difference between paring knife and French knife?
a. Paring knife is used to remove the skin covering of fruit and vegetables while
French knife is for chopping, slicing and dicing.
Spatula Channel Knife Wire whip Oven
b. French knife is used for chopping ingredients while paring knife is used for Ball cutter Rubber scraper Refrigerator Freezer
slicing ingredients. Measuring cups Kitchen shear
c. French knife is used to remove the skin covering of fruit and vegetables while
paring knife is for chopping, slicing and dicing.
 TLE 9 _____9. Which ingredients are NOT used to garnish canapé?
a. parsley, pickles, salmon, ham, cheese
LEARNING ACTIVITY SHEETS b. olives, pimiento, caviar, salami, chicken
c. alcohol, flower, lemon, garlic, ginger
Learning COOKERY 9 Section WEEK
d. cucumber, shrimp, tomato, roast beef, tuna flakes
Area 7-8
_____10. Which is NOT true about the guidelines in assembling canapé?
Name Quarter First
a. select harmonious flavour combination
b. use high quality of ingredients
Appetizers: Ingredients, Variety and Preparation c. good in mise en place
d. keep it extravagant
Activity 1: Direction: Choose the letter of the best answer. Write the chosen letter
on a separate sheet of paper.
Activity 2: Detect and Write
____1. Which ingredient is typically used as accompaniment to meat or fish, such Direction: Read the statement carefully and write the correct word that fits the
as cabbage, potato, carrot, beans? description. Choose your answer from the box.
a. spread b. vegetable. ___________ 1. holds and spreads garnishes for canape
____________2. adds color, design, texture and flavor to canape
c. dessert d. drinks
____________3. small pen-faced sandwiches served as appetizer
____2. What do you call a set of instructions for preparing a particular dish, ____________4. a plant used as food
including a list of ingredients? ____________5. garnish is placed on the top of the base to stick without falling off
a. recipe b. menu
c. diary d. book
____3. Which part of canapé holds the spread and garnish?
a. base b. spread
c. garnish d. filling
_____4. What do you call a combination of items that usually gives color and
texture to the canapé? Activity 3: Take Me In
a. spread b. base Directions: Classify the ingredients listed below according to the parts of canapé.
c. garnish d. decoration Write each ingredient in the box provided for.
____5. What is the base ingredient of canapé?
a. vegetable b. meat
radish bread cut-outs asparagus toast cut-outs
c. crackers d. garnish
_____6. Which of the following is TRUE about ingredient?
crackers tomatoes butter tiny biscuits
a. a substance that forms part of a mixture fish miniature pancakes cheese juice
b. a substance used to make a particular dish
c. a thing that is used to make something especially food Canape Base Canape Spread Canape Garnish
d. all of the above
_____7. Which recipe is a bite-size open faced sandwich consisting of tiny portions
of food prescribed on bases of bread, toast or pastry?
a. antipasto b. relishes
c. club house sandwich d. canape
_____8. What are the three parts of canape?
a. meat, vegetable, fruits b. base, spread, garnish
c. flower, meat, vegetable d. fish, cheese, potato